If you’re hunting for a dessert that perfectly balances rich chocolate and robust coffee flavors, look no further than this Coffee Chocolate Cake Recipe. It’s a stunningly moist, tender cake layered with a luscious coffee-infused buttercream that will make your taste buds sing. Whether you’re a coffee lover or a chocoholic—or someone who simply enjoys a cozy, irresistible treat—this cake brings together the best of both worlds in every bite. The magic lies in how the freshly brewed coffee intensifies the chocolate, creating a harmony of flavors that feels decadent but wonderfully approachable.
Ingredients You’ll Need
These ingredients may seem straightforward but each one plays a crucial role in building the cake’s sumptuous texture, depth, and flavor. From the all-purpose flour to the bold coffee, these staples come together to make something truly memorable.
- 2 ½ cups all-purpose flour: Provides the structure to give the cake its tender crumb.
- ½ cup cornstarch: Lightens the flour for a soft, delicate texture.
- 1 cup granulated sugar: Adds sweetness and helps tenderize the cake.
- ½ cup brown sugar: Imparts moisture and a slight caramel undertone to the flavor.
- ¾ cup unsweetened cocoa powder: The star ingredient delivering rich chocolate intensity—Dutch-process recommended for best taste.
- 1 tablespoon baking powder: Ensures the cake rises beautifully and stays fluffy.
- 1 teaspoon baking soda: Works with the acidic ingredients to lighten the crumb even more.
- ½ teaspoon salt: Balances sweetness and highlights chocolate nuances.
- ½ cup vegetable oil: Keeps the cake moist without overpowering flavors.
- 3 large eggs: Bind everything together and add richness.
- 1 cup sour cream: Adds tang and extra moistness to keep the cake tender.
- 1 cup freshly brewed coffee: Amplifies the chocolate flavor while adding aromatic depth.
- 1 tablespoon vanilla extract: Rounds out flavors with sweet warmth.
- 1 cup unsalted butter, softened: For a creamy, luscious buttercream frosting.
- 3 cups powdered sugar: Sweetens and thickens the buttercream perfectly.
- 2 tablespoons brewed coffee: Infuses the buttercream with that unmistakable coffee kick.
- 1 teaspoon instant coffee: Adds an extra layer of intense coffee flavor for the frosting.
- 1 teaspoon vanilla extract: Balances the coffee with subtle sweetness in the buttercream.
How to Make Coffee Chocolate Cake Recipe
Step 1: Preheat and Prepare Your Pans
Start by setting your oven to 340°F (170°C). It’s important to grease and line three 8-inch cake pans with parchment paper to ensure your layers come out clean and perfect without any sticking. This step saves you time and guarantees beautiful cakes.
Step 2: Mix the Dry Ingredients
In a large bowl, whisk together flour, cornstarch, granulated sugar, brown sugar, cocoa powder, baking powder, baking soda, and salt. Combining these dry ingredients thoroughly helps distribute all the leavening agents and flavors evenly throughout the batter.
Step 3: Whisk the Wet Ingredients
In a separate bowl, mix the vegetable oil, eggs, sour cream, freshly brewed coffee, and vanilla extract. Using freshly brewed coffee here is key—it adds that signature richness and ensures your cake isn’t just chocolatey, but coffee-chocolatey!
Step 4: Combine the Wet and Dry Mixtures
Gradually incorporate the wet ingredients into the dry ingredients, stirring gently until the batter is smooth and homogenous. Avoid overmixing at this stage to keep your cake light and tender.
Step 5: Bake the Cake Layers
Divide the batter evenly among the prepared pans, smoothing the tops. Pop the pans into the oven and bake for 28 to 30 minutes, or until a toothpick inserted in the center comes out clean. This precise bake time yields moist, perfectly structured layers.
Step 6: Cool the Cakes
Let your cakes cool inside the pans for 10 minutes; this initial rest helps them set before you move them. Then transfer the layers to a wire rack to cool completely—critical for ensuring your frosting goes on smoothly later.
Step 7: Prepare the Coffee Buttercream
Start by dissolving the instant coffee into the brewed coffee until fully blended. Beat the softened butter in a stand mixer for about 4 minutes until it’s fluffy and pale. Gradually add powdered sugar, the coffee mixture, and vanilla extract while continuing to beat until your frosting is luxuriously smooth and holds its shape beautifully.
Step 8: Assemble and Frost Your Cake
Trim the tops off your cooled cake layers to create even surfaces. Spread a generous layer of coffee buttercream between each layer, building that luscious height. Apply a thin crumb coat to seal in crumbs, chill briefly if needed, then add a final smooth layer of frosting. Decorate as you like—it’s your masterpiece!
How to Serve Coffee Chocolate Cake Recipe
Garnishes
A dusting of cocoa powder or a few chocolate shavings on top can add an elegant touch and hint at the cake’s rich flavors. Fresh coffee beans or edible gold leaf make for show-stopping presentation if you’re entertaining guests who appreciate those little details.
Side Dishes
This cake pairs wonderfully with a scoop of vanilla bean ice cream or a dollop of lightly whipped cream to cool down the intensity. For a brunch or coffee hour, serve alongside fresh berries or a citrus compote to provide a refreshing contrast.
Creative Ways to Present
Try serving the cake as mini layered cupcakes for a party or stack smaller triple-layer slices on dessert plates with a drizzle of homemade caramel or espresso sauce. You could even turn it into elegant cake pops using the leftover crumbs mixed with frosting, dipped in chocolate for a fun twist.
Make Ahead and Storage
Storing Leftovers
You can keep your leftover Coffee Chocolate Cake in an airtight container at room temperature for up to two days. If your kitchen is warm, storing it in the refrigerator is best to keep the buttercream fresh, though bring it to room temperature before serving.
Freezing
This cake freezes beautifully! Wrap each layer tightly in plastic wrap, then foil, and freeze for up to 3 months. When you’re ready, thaw overnight in the fridge and apply frosting fresh, or freeze the fully assembled cake well wrapped to preserve its moistness.
Reheating
Since this cake is best enjoyed at room temperature, simply allow frozen slices to thaw naturally. If you like your cake slightly warm, give it a few seconds in the microwave, but be careful not to melt the buttercream or dry out the cake.
FAQs
Can I use decaf coffee in this Coffee Chocolate Cake Recipe?
Absolutely! Decaf coffee works perfectly and lets you enjoy the flavor without the caffeine buzz—ideal for evenings or serving to kids.
What if I don’t have Dutch-process cocoa powder?
You can use natural unsweetened cocoa powder instead, but keep in mind the flavor will be slightly more acidic and lighter in color. Adjusting baking soda slightly may help balance this.
Can I substitute sour cream with something else?
Yes! Greek yogurt or buttermilk makes a great substitute for sour cream and will keep your cake moist and tender with a lovely tang.
How do I get the coffee flavor to shine without overpowering the chocolate?
Using freshly brewed coffee and adding just a touch of instant coffee in the frosting delivers a robust yet balanced coffee note that complements the chocolate rather than competing with it.
Is this cake suitable for freezing before frosting?
Definitely. Freezing unfrosted layers makes assembly easier on the day you want to serve, and the layers thaw quickly when wrapped well.
Final Thoughts
This Coffee Chocolate Cake Recipe is one of those treasures that feels fancy but is surprisingly easy to make, perfect for impressing friends or indulging yourself. The marriage of coffee and chocolate is a comforting hug for your palate, and once you try it, this cake just might become your new favorite go-to dessert. So roll up your sleeves and bake, because delicious memories await!
Print
Coffee Chocolate Cake Recipe
- Total Time: 50 minutes
- Yield: 10 servings 1x
Description
A rich and moist Coffee Chocolate Cake combining the deep flavors of freshly brewed coffee and cocoa, topped with a creamy coffee-infused buttercream. Perfect for coffee lovers looking for a decadent dessert.
Ingredients
Cake
- 2 ½ cups all-purpose flour
- ½ cup cornstarch
- 1 cup granulated sugar
- ½ cup brown sugar
- ¾ cup unsweetened cocoa powder (Dutch-process recommended)
- 1 tablespoon baking powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- ½ cup vegetable oil
- 3 large eggs
- 1 cup sour cream
- 1 cup freshly brewed coffee (or hot water)
- 1 tablespoon vanilla extract
Coffee Buttercream
- 1 cup unsalted butter, softened
- 3 cups powdered sugar
- 2 tablespoons brewed coffee
- 1 teaspoon instant coffee (for extra flavor)
- 1 teaspoon vanilla extract
Instructions
- Preheat the Oven: Set your oven to 340°F (170°C), grease and line three 8-inch cake pans with parchment paper to prepare for baking.
- Mix Dry Ingredients: In a large bowl, whisk together all-purpose flour, cornstarch, granulated sugar, brown sugar, cocoa powder, baking powder, baking soda, and salt until fully combined.
- Mix Wet Ingredients: In a separate bowl, whisk together vegetable oil, eggs, sour cream, freshly brewed coffee (or hot water), and vanilla extract to create a smooth mixture.
- Combine: Gradually pour the wet ingredients into the dry ingredients while stirring gently until the batter is smooth and free of lumps.
- Bake: Divide the batter evenly among the three prepared cake pans. Bake in the preheated oven for 28-30 minutes, or until a toothpick inserted in the center comes out clean.
- Cool: Allow the cakes to cool in the pans for 10 minutes before transferring them to a wire rack to cool completely.
- Prepare Coffee Buttercream – Dissolve Coffee: Stir the instant coffee granules into the brewed coffee until fully dissolved to enhance flavor.
- Beat Butter: Using a stand mixer, beat the softened unsalted butter on medium speed for about 4 minutes until it becomes light and fluffy.
- Add Sugar & Coffee: Gradually add powdered sugar, the brewed coffee with dissolved instant coffee, and vanilla extract to the butter. Continue beating until the buttercream is smooth and creamy.
- Trim Cake Layers: Level the tops of the cooled cakes by cutting off any domed parts to ensure even stacking.
- Layer Buttercream: Spread a generous amount of the coffee buttercream between each cake layer to build your cake.
- Frost & Smooth: Apply a thin crumb coat of buttercream around the entire cake to seal in crumbs. Chill briefly if desired, then add a final thick layer of frosting. Smooth the surface and decorate as preferred.
Notes
- Using freshly brewed coffee intensifies the coffee flavor in the cake and buttercream.
- Dutch-process cocoa powder is recommended for a smoother, richer chocolate taste.
- Ensure the cakes are completely cooled before frosting to prevent melting the buttercream.
- Instant coffee in the frosting enhances depth without altering the texture.
- You can substitute sour cream with Greek yogurt for a lighter variation.
- Store the cake covered in the refrigerator for up to 4 days.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
